101 Chicken Wing Recipes

Who can pass up a big dish of chicken wings? Spicy, crunchy, and delicious, they're simply irresistible. The Ultimate Chicken Wing Cookbook is the definitive collection of recipes for the chicken wing lover.
Filled with easy, addictive recipes that run from classic to exotic, you will discover some of the BEST chicken wing recipes in the world!

Transcript of "101 Chicken Wing Recipes"

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101 Chicken Wing Recipes
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101 Chicken Wing Recipes
101 Chicken
Wing Recipes
A . Douglas
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101 Chicken Wing Recipes
African Chicken Wings
FOR THE WINGS
4 Garlic cloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary -- crumbled
1/2 teaspoon Cayenne -- or to taste
2 tablespoons Vegetable oil
4 pounds Chicken wings -- about 20-24 Tips removed
FOR THE SAUCE
1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut – Well stirred
2 Garlic cloves -- chopped
1/4 cup Water
1/4 cup Red bell pepper -- chopped
1/8 teaspoon Dried hot red pepper flakes
Or to taste
1 teaspoon Soy sauce
Coriander sprigs
THE WINGS: Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix
well. Add the chicken wings.
Toss and stir them until they are completely covered with the marinade.
Let them marinate, covered and chilled for 4 hours or over night.
Arrange the wings, skin side up, on the rack of a foil lined large broiler
pan and bake them in the upper third of a preheated 425F oven for 25 to
30 minutes or until they are golden. The wings may be prepared one day
in advance, kept covered and chilled and then reheated before serving.
THE SAUCE: In a blender, blend together the peanut butter, cream of
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101 Chicken Wing Recipes
coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce
until the mixture is smooth, season the sauce with salt, to taste.
THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.
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101 Chicken Wing Recipes
Anchor Bar Hot Wings
Chicken wings Read below
The key to good Buffalo Wings is how you prepare them as well as the
ingredients and the handling of the wings. The most successful wings
served up here in Buffalo are what they call "Grade A Grinders." Fresh
wings that are very large and meaty. Usually, you cannot get them in a
frozen package, but can get them from a poultry dealer. Once you find
them make sure they are absolutely fresh. Wash them in cold water, split
them at the joint and remove the tips. Place them on a rack on a pan and
refrigerate overnight to let the blood and water drain out of the wings.
THIS IS A REAL KEY.
Drying the wings under refrigeration will help to make them a much
crispier product, once deep fried. Next, use a deep fryer or a very heavy
deep pot with a thermometer and add the oil. Peanut oil is very good, or a
commercial product such as can be found at a restaurant cash and carry
called Mel Fry.
Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer,
deep fry the dry wings 6-8 minutes in small batches, until thoroughly done
and golden brown. Hold the cooked wings in a warm oven if necessary. A
combination of melted margarine and hot sauce in the ratio of 1 part
margarine to 3 parts hot sauce will add the right zing.
The key here is to add just enough sauce to coat the wings - the more
sauce you add, the hotter they will be. For the very brave, 1 part margarine
to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings"
by the late and dear
Don Bellissimo, who owned the Anchor Bar.
Working quickly, place the deep fried wings in a large bowl and add the
sauce mixture, shaking to coat them.
There are many good hot sauces to use; the one they use is either Durkee
Franks Red Hot Sauce or Wingers Original, again found in a restaurant
cash and carry.
Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue
Cheese is a popular one) and plenty of napkins.
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101 Chicken Wing Recipes
Barbecue Wing Dings
3 pounds chicken wing
3 tablespoons brown sugar
2 drops Worcestershire sauce
4 cups ketchup
1 onion
Cut off the small piece of the chicken wing and the bony part so you
have only the meaty part. Mix the ketchup, onion (cut up), brown sugar
and sauce together.
Dip wings in the sauce. Put on cookie sheet.
Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in
saucepan until thick.
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101 Chicken Wing Recipes
or inspected by USDA, as unclean! USDA inspectors are notoriously less
than thorough, and U.S. packing houses often neglect basic hygienic rules
in working with chickens, especially in dealing with their entrails, waste
products un-excreted, etc. And one should not expect much better from
out-of-country chickens.)
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101 Chicken Wing Recipes
Buffalo Chicken Wings #2
2 pounds Chicken Wings
Oil For Frying
1/2 cup Butter
1 tablespoon Tabasco Sauce
1 tablespoon Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks
Fry up the chicken wings that have had the tips removed and cut in half at
the joint in 1/4 cup of butter until golden brown.
Allow the wings to cool before frying a second time, yes they are fried a
second time so if you are a calorie watcher you can stop now.
They can be fried the first time a day ahead. Before frying the second time
mix the Tabasco and Hot Pepper sauce with the melted butter. Fry the
wings a second time in the HOT butter until wings are heated.
You need to use enough Tabasco and Hot Pepper sauce to give the butter a
reddish color. Serve with chilled celery sticks and blue cheese dressing.
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101 Chicken Wing Recipes
Chicken Wings In Oyster Sauce
1 Chicken wings
3 slices Fresh ginger root
Vegetable oil
4 tablespoons Oyster sauce
1 tablespoon Dry sherry
1/2 teaspoon Sugar
2 1/2 tablespoons Soy sauce
1 cup Water
Cut each wing into two pieces by separating at the joint; discard the tips.
Heat the ginger slices in the oil in a wok; add a third of the wings at a time
and brown.
When the wings are browned, drain the oil and remove the ginger slices
from the wok. Add the oyster sauce, sherry, sugar soy sauce,and water.
Place the browned wings in the wok and simmer, covered, for 10 to 1
minutes.
Cook another 12 to 15 minutes with the lid off, basting frequently with the
sauce. When the wings are tender and nicely glazed, they are ready to be
eaten.
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101 Chicken Wing Recipes
Chilled Chilied Chicken Wings
2 tablespoons HOT CHILI POWDER
2 WHOLE EGGS LIGHTLY BEATEN
4 pounds CHICKEN WINGS (15)
OIL FOR FRYING
1/2 cup BOILING WATER
1 tablespoon CUMIN
2 tablespoons KETCHUP
2 tablespoons HOT PAPRIKA
1 1/2 tablespoons HOT PEPPER SAUCE
1 teaspoon OREGANO
1 teaspoon SALT
1/2 teaspoon FRESH GROUND PEPPER
Mix the chili powder,cumin,hot paprika,oregano,salt and pepper together
with the boiling water,and stir to make a chili paste. Stir in the ketchup
and pepper sauce. Set aside to cool slightly. Place the eggs in a large
bowl,and stir in the chili paste. Mix well.
Cut the tapered joint from the wings,and reserve for stock or another use.
Put the trimmed wings in the spice egg mixture. Toss thoroughly.
The wings should soak in the marinade for several hours in the
refrigerator;the longer they marinate,the spices they will be heat an inch of
oil in a heavy skillet to 375 degrees.(IT'S The proper temperature when a
wing tip dipped in the oil causes an immediate bubbling) fry the wings in
batches for about eight minutes,flipping once during cooking. Be sure not
to grow the pan. Drain on paper towels. Serve hot or chilled
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101 Chicken Wing Recipes
Cookie's Wings From Hell
4 cups Hot sauce
2 tablespoons Cayenne
Chicken wings
To cut down the heat, use 1 Tb Ground Red pepper plus 1 Tb cayenne.
Heat sauce as needed, for 10 minutes at 350, then dip wings into hot sauce
mix. You can double the sauce recipe if you like.
Use as much as you need to coat wings. You can strain what is left and
reheat it and keep it in a jar. It will keep indefinitely.
Just shake the jar and pour as much sauce
as needed into a pan and reheat to dip chicken wings.
The chef who gave me the recipe makes it a gallon at a time. He uses the
cayenne-red pepper mix, I use all cayenne.
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101 Chicken Wing Recipes
Firey Hot Chicken Wings
2 1/2 pounds Chicken wings -- separated
5 tablespoons Louisiana hot sauce
2 tablespoons Vegetable oil
1 tablespoon White vinegar
1/4 teaspoon Garlic powder
These screaming hot chicken wings are easy to prepare, and can be made
hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings
with celery sticks and Cool Cucumber Dip to help extinguish any "fires."
NOTE:
The recipe actually calls for 3 to 5 Tbsp of Louisiana hot sauce. Use your
own discretion. Set oven to "broil" and place rack 6" from the element.
In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic
powder. Place chicken wings on a broiling pan. Using a pastry brush, coat
the wings with the sauce mixture.
Broil the wings for 7 minutes on one side before turning them over and
broiling for another 7 minutes. You can also cook these wings over the
BBQ.
Cook wings for the same amount of time over medium high heat. Be sure
to preheat the BBQ and brush the grill with oil to prevent sticking. Serves
2 - 4
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101 Chicken Wing Recipes
Garlic Chicken Wings
* separated at joints; tips discarded in a strong plastic bag. Heat a
large skillet with 2" of vegetable oil until hot.
Shake wings in seasoned flour and fry until golden brown and crisp on
both sides. Remove wings, drain on paper towels. When all wings are
done, remove all but 2 Tblsp oil, leaving the browned bits on he bottom of
the skillet.
Add 3 Tblsp finely chopped garlic to the oil in the skillet and saute until
soft, but not browned.
Add 3/4 cup dry, Fino sherry into the skillet and scrape up the brown bits
remaining.
Add 1/2 cup chicken broth, stir and reduce the sauce by 1/3. It will
become a bit thicker. Adjust seasoning with salt and pepper, return wings
to sauce to heat briefly, coating with the sauce.
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101 Chicken Wing Recipes
Hot Chicken Wings
2 1/2 pounds Chicken wings
Oil for frying (optional)
6 ounces Hot sauce or Tabasco
1/2 cup Melted butter
Cut the chicken wings in two at the joints. In a large frying pan or
skillet; heat to 360F enough oil (or shortening) to cover the chicken
wings.
Add the wings and fry until crisp, about 12-15 minutes.To bake, preheat
the oven to 450F. Spread the chicken wings out on a baking sheet in one
layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted butter
and blend thoroughly. As soon as the chicken wings are cooked, douse
with the sauce, and serve immediately.
Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says,
"These little wings make a good meal for two or are a great appetizer. Up
North, they are called Buffalo wings and are served with celery and blue-
cheese dressing.
The little wing tips should be trimmed off to make neater pieces. But I
cook them along with the wings and save them for myself. I call them the
"cook's treat." You may fry or bake the wings, depending on dietary
considerations.
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101 Chicken Wing Recipes
Hot Chicken Wings 2
2 1/2 pounds Chicken wings
Oil -- for frying (optional
6 ounces Hot sauce or tabasco
1/2 cup Melted butter
Cut the chicken wings in two at the joints. In a large frying pan o
skillet; heat to 360F enough oil (or shortening) to cover the chicken
wings.
Add the wings and fry until crisp, about 12-15 minutes.
To bake, preheat the oven to 450F. Spread the chicken wings out on a
baking sheet in one layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted butter
and blend thoroughly. As soon as the chicken wings are cooked, douse
with the sauce, and serve immediately. Serves 2-6
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101 Chicken Wing Recipes
Marinated Chicken Wings
1 cup Dry sherry
1/2 cup Soy sauce
1/4 teaspoon Garlic powder
1 teaspoon Ground ginger
48 Chicken wings
1. In a large bowl combine sherry, soy sauce, garlic powder and ginger;
set aside.
2. Disjoint chicken wings into 3 parts each. Discard the tip end or save
to use for soup stock at a later time.
3. Marinate chicken pieces in sherry mixture in the refrigerator at least
three hours, but not longer than 24 hours.
4. Arrange 20 pieces at a time in a single layer on a heat- resistant,
non-metallic serving platter.
5. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken
is well cooked. Turn chicken pieces over after 5 minutes.
6. Repeat with remaining pieces as needed.
Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to
3 days or may be frozen for 3 months. Cooked pieces may be reheated.
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101 Chicken Wing Recipes
Maurice's Spicy Chicken Wings
40 Chicken drumettes
3/4 cup Soy sauce
2/3 cup Honey
4 teaspoons Vegetable oil
3 tablespoons Dry mustard
Put drumettes into a plastic bag. Mix remaining ingredients together and
pour into the bag. Close bag securely and shake until chicken is well
coated.
Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Line a
baking sheet with aluminum foil and place rack on top of baking sheet.
Remove chicken from bag and place on the rack. Bake for 30 minutes,
until wings are crisp and golden.
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101 Chicken Wing Recipes
covering completely. Allow to marinate for 2 hours, refrigerated.
Remove from the marinade after 2 hours and drain.
SPIEDIES-Assemble in the following order: red bell pepper, onion,
chicken (folded into "C" shape on the skewer), green bell pepper, onion,
chicken, alternately, finishing with a red pepper strip after the 4th piece of
chicken on each skewer.
Spread the skewered itemsout on each skewer, so they will cook quickly.
Place the Spiedies on a grill or a griddle and cook approximately 1 minute
per side, turning 4 times. Adjust the timing according to your equipment's
heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4
c per serving.
SAUCE-Mix all ingredients together just until blended.
Chill 1 to 2 hours to blend flavors. Serve cold.
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101 Chicken Wing Recipes
Tea-Smoked Chicken Wings
3 pounds Chicken wings -- (16 wings)
3 Cl Garlic
1 tablespoon Ginger root -- grated
1 tablespoon Honey
3/4 cup Soy sauce
1/2 cup Sherry
1 cup Brown sugar
1 cup Lapsang souchong tea -- (loose
Sesame seeds -- for garnish
1. Using a knife, separate the mini drumstick end of the wing and slice
through
between the joints. Cut the wing tip off and discard. (any good butcher
will dot his for you.) Wash the chicken thoroughly and pat dry.
2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing for
20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking
pan,
and add the chicken wings. With a spoon, drizzle the marinade over all the
wings. Cover and refrigerate for at least 2 hours, rotating the chicken
wings at least once.
3. To smoke the chicken, choose a heavy steel or cast iron roasting pan
or skillet with a tight fitting lid. Line the bottom of the pan with heavy
duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and
arrange the chicken wings on the rack.
Cover the pan or skillet with a lid (or heavy aluminum foil if the lid
does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on
high, and leave chicken on high heat for 30 minutes (see Note).
Do not remove the lid to check. Turn off the heat after 30 minutes, and
keep the chicken covered another 20 minutes.
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101 Chicken Wing Recipes
Smoked chicken will keep for several days if well-wrapped and
refrigerated.
Serves 6 to 8 as an appetizer.
Note: As with any recipe requiring a dish to be cooked at high heat, use
caution. Since this dish does produce smoke, it is imperative to use your
kitchen exhaust fan, and to have a pan or skillet with a tight fitting
lid.
NOTES: Smoking with tea is a traditional Chinese approach to preparing
chicken.
To the Western eye, the darkened skin resembles Cajun-style cuisine.
These
flavorful, bite-size chicken wings make a delicious appetizer when served
plain, or with your favorite mustard, peanut or teriyaki sauce.
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